Tangy gazpacho fuses best of summer’s harvest

This recipe for Watermelon Gazpacho was inspired by one in Yotam Ottolenghi’s upcoming cookbook “Plenty More”/AP photos, Matthew Mead

It’s hard to believe Labor Day is this coming weekend – where did summer go?

Hopefully, you all enjoyed your share of barbecues and cookouts during the summer, for now that fall is (almost!) in the air, a variety of food festivals will soon be on tap here in the Hudson Valley.

Today’s Great Tastes!in the Poughkeepsie Journal features a story on the trend of artisan food vendors becoming an attraction at many art and crafts festivals. Even if food or drink is not the main draw at a festival, there likely will be plenty of vendors or food trucks providing myriad culinary options.

Do check it out.

But, hey, let’s not rush the summer season away (fall does not officially arrive until Sept. 22, btw)! Take time, if you haven’t already, to enjoy the season’s harvest of local tomatoes, melons and other fruits and veggies.

Here is an enticing mix of tomatoes and watermelon in this tangy recipe from Associated Press Food Editor J.M. Hirsch.

It’s inspired by one of my favorite cookbook authors – Yotam Ottolenghi – who has a new cookbook, “Plenty More,” coming out soon.

Hirsch suggests you “don’t skimp on the hot sauce. It acts like salt to help highlight all the other flavors. Add a little at a time, stirring and tasting. You want just enough to make the gazpacho vibrant, but not enough to add much discernable heat.”

Watermelon Gazpacho

Start to finish: 10 minutes

Servings: 8

4 stalks celery, roughly chopped

1/2 small red onion

4 cloves garlic

3 cups watermelon chunks

2 cups chopped fresh tomatoes

1/4 cup red wine vinegar

1/4 cup olive oil

1 tablespoon sugar

Kosher salt and ground black pepper

Sriracha (or other hot sauce)

In a food processor, combine the celery, onion and garlic. Pulse the processor until they are finely chopped. Add the watermelon and tomatoes, then continue pulsing just until the watermelon is nearly liquefied, about 10 to 15 pulses.

Add the vinegar, olive oil and sugar, then pulse several times to blend. Stir in salt and pepper. Stir in just enough Sriracha to add a tang.